I purchased 4 bunches for $2 each. Each bunch had approximately 10 stems. After I picked and sorted the leaves, I had 280 grams of basil for my pesto. (Probably between 9 and 10 cups.) I gave the leaves a wash, spun them dry in the salad spinner and then laid them out on a tea towel to dry. It is important to move quickly, as bruised basil will start to darken.

I have toasted my nuts and roasted my garlic but this time I took them both straight up.

I considered using my VitaMix to make the pesto but ended up moving to the KitchenAid food processor. It just gives much better control of the pulsing. I like my pesto with a bit of body. Not to super smooth. Do we call that ‘rustic’?

Leave a bit of room in the top of each jar to top up with a cover of olive oil. This also helps to keep the colour. Whenever you use any, level out the top and cover again in olive oil. I great tip from my foodie friend, JK.

The flavours in this batch were my favourite so far. Was it because my basil and garlic were organic? Were the leaves just the right degree of tender? Who knows what made this batch so perfect. I am just pleased that I could double the batch and tuck 1 5/8 litres into the freezer for the coming months ahead.